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State Fair-Style Roasted Turkey Legs
State Fair-Style Roasted Turkey Legs
Matt Abdoo
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One of my favorite things to eat at a fair are the giant, smoky, spiced turkey legs. They're so flavorful and fun to snack on while you walk around enjoying the festivities.

Swap option: If you can't find turkey legs, you can use chicken legs instead.


  • Brine

    • 1 gallon cold water
    • 1/2 cup kosher salt
    • 1/2 cup granulated sugar
    • 6 turkey legs
  • Turkey Rub

    • 2 teaspoons chili powder
    • 2 teaspoons sweet paprika
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 6 teaspoons olive oil
  • To serve

    • Barbecue sauce, blue cheese or ranch dressing


For the brine:

Whisk together the water, kosher salt and sugar to create your brine.

Once the liquid turns clear, place 3 turkey legs in a gallon zip-top bag and pour over half of the brine to cover. Repeat with the remaining 3 turkey legs then refrigerate for 1 hour to overnight.

For the turkey rub:

In a small mixing bowl, combine all the ingredients for the turkey rub and mix to combine.

To cook:

1. Remove the turkey legs from the brine and pat dry.

2. Season the turkey legs with all of the turkey rub and place onto a sheet tray with a wire rack and allow them to marinate for 15 minutes.

3. While the turkey legs are marinating, preheat your oven to 425°F.

4. Once the oven is up to temp, roast the turkey legs on the wire rack for 45 minutes or until the skin is golden-brown and the internal temperature reaches 165°F.

5. Remove from the oven allow the turkey legs to rest for 5 minutes, then serve with your favorite barbecue sauce, blue cheese or ranch dressing. 

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